71
Views
13
CrossRef citations to date
0
Altmetric
Bio and food sciences

Observations of a high-pressure phase creation in oleic acid

, &
Pages 118-123 | Received 07 Sep 2009, Published online: 17 Mar 2010
 

Abstract

Oleic acid is one of the unsaturated fatty acids which frequently appears in food products such as edible fats and oils. A molecule of oleic acid possesses a double carbon bond, C=C, which is responsible for a transition to a new phase when pressure is applied. This work presents the results of optical observations of such a transition. The observations were made in two cases, the first being static pT conditions under 60 MPa at 20°C and the other the dynamic application of the pressure up to 350 MPa. The obtained visualization reveals differences in the creation of the phase and in its further appearance. Some crystal forms may be recognized. These results tend to be of interest for food engineers due to increasing interest in high-pressure food preservation among nutritionists and medical scientists concerned with fatty acids.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.